In a pot, bring the chicken broth to a boil. Add quinoa and amaranth, drop heat to low, and allow to cook for about 30 minutes, stirring often. Mixture is done when little white coils appear from the quinoa. (Note: there may be some liquid remaining.)

Meanwhile, spray a skillet with nonstick cooking spray, set it over medium heat and allow it to get hot. Add onion, peppers, and mushrooms and sauté 1-2 minutes, or until softened.

Add sausage and cook until browned, breaking up the sausage into small bits.